to appetizers

Apple-Pork Egg Rolls

6 egg roll skins
1 T. butter
1/4 C. green peppers, chopped
1/4 C. onion, chopped
1 C. cooked pork
2/3 C. chopped, peeled Granny Smith apples
2 T. Dijon-style mustard
1/8 tsp. ground ginger
1/4 tsp. salt
oil to fry in

In wok melt butter over medium-high heat. Add green pepper and onion; stir-fry for 3 minutes. Add pork; stir-fry 1 1/2 minutes longer. Remove from heat; stir in apple, mustard, ginger and salt. Separate egg roll skins. Position an egg roll skin with one point towards you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over center, forming an envelope shape. Roll up egg roll toward remaining corner; moisten point with a little water and press firmly to seal. Repeat with remaining skins and filling. In Wok heat 2 inches of oil to 365 F. Fry 1 or 2 egg rolls at a time for 2-3 minutes or until golden brown. Drain on paper towel. Serve warm.